Careme Recipes

Ingredients

• Choice Petite Sirloin Beef Steak 1 lb (2 small steaks) $7.99 sale ($11.99 reg), 1 lb
• Organic Red Cabbage 1/2 medium head (about 3/4 lb), thinly sliced $1.99/lb
• Organic Russet Potatoes 1 lb, cut into 1/2-inch fries $1.69/lb
• Organic Jumbo Yellow Onion 1/2 large, thinly sliced $1.49/lb
• Organic Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Pantry: olive oil 3 tbsp (divided)
• Pantry: butter 1 tbsp (optional, for finishing)
• Pantry: apple cider vinegar or red wine vinegar 1 1/2 tbsp
• Pantry: Dijon or whole-grain mustard 1 tsp
• Pantry: salt to taste
• Pantry: black pepper to taste
• Pantry: smoked paprika (optional) 1/2 tsp

Instructions

1. Prep the fries: Heat oven to 450°F. Cut 1 lb russet potatoes into 1/2-inch fries. Rinse briefly, then dry very well. Toss fries with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp smoked paprika (optional). Spread on a sheet pan in a single layer.
2. Roast the fries: Bake at 450°F for 20 minutes. Flip. Roast 10–15 minutes more until browned and crisp.
3. Prep the cabbage: Thinly slice about 3/4 lb red cabbage (about 1/2 head). Thinly slice 1/2 large yellow onion. Mince 2 garlic cloves.
4. Cook the cabbage (stovetop): Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced onion with a pinch of salt; cook 3 minutes. Add garlic; cook 30 seconds. Add sliced cabbage and 1/4 tsp salt; sauté 5–7 minutes until softened but still a little crisp. Stir in 1 1/2 tbsp vinegar and 1 tsp Dijon; cook 1 minute. Taste and adjust salt/pepper. Keep warm on low.
5. Cook the steak (stovetop): Pat dry 1 lb petite sirloin (2 steaks). Season both sides generously with salt and black pepper. Heat a heavy skillet over medium-high until very hot; add 1/2 tbsp olive oil. Sear steaks 3–4 minutes per side for medium-rare to medium (adjust for thickness). If using, add 1 tbsp butter in the last minute and baste.
6. Rest & serve: Rest steaks 5 minutes. Plate with the sautéed red cabbage and oven fries. Spoon any pan butter/juices over the steak.

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Thighs Value Pack 1 lb (about 4 small thighs) $5.99/lb
• Organic Bok Choy 3/4–1 lb (2–3 bunches baby or 1 larger), halved/quartered $3.49/lb
• Organic Long English Cucumber 1, thinly sliced $2.49 each
• Organic Ginger Root 1-inch piece, peeled and grated $3.99/lb
• Organic Garlic Bulbs 2 cloves, grated/minced $1.99 (3 ct)
• Pantry: soy sauce 3 tbsp
• Pantry: honey or brown sugar 1–2 tsp
• Pantry: rice vinegar or apple cider vinegar 2 tbsp (divided)
• Pantry: neutral oil (canola/avocado) 2 tbsp (divided)
• Pantry: cornstarch (optional, for glossy glaze) 1 tsp mixed with 1 tbsp water
• Pantry: chili flakes or sriracha (optional) to taste
• Pantry: toasted sesame oil (optional) 1/2 tsp
• Pantry: cooked rice (optional starch) 1–1 1/2 cups cooked, to serve if you want it heartier

Instructions

1. Prep the cucumber salad: Thinly slice 1 English cucumber. Toss with 1 tbsp vinegar, a pinch of salt, and chili flakes (optional). Set aside while you cook so it lightly quick-pickles.
2. Prep aromatics: Peel and grate a 1-inch piece ginger (about 1 tbsp). Grate/mince 2 garlic cloves.
3. Sear the chicken (stovetop): Pat dry 1 lb boneless skinless chicken thighs. Season with salt and pepper. Heat 1 tbsp neutral oil in a skillet over medium-high. Add thighs smooth-side down; cook 4–5 minutes until deeply browned. Flip and cook 3 minutes more.
4. Make the glaze: Reduce heat to medium. Add grated ginger and garlic to the pan; stir 30 seconds. Add 3 tbsp soy sauce, 1 tbsp vinegar, and 1–2 tsp honey/brown sugar plus 2–3 tbsp water. Simmer 2–4 minutes until chicken is cooked through (165°F) and sauce reduces. For a shinier sauce, stir in the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer 30–60 seconds. Finish with 1/2 tsp sesame oil (optional). Remove chicken to a plate; spoon sauce over.
5. Cook the bok choy (stovetop): Wipe out the skillet if needed. Heat 1 tbsp neutral oil over medium-high. Add 3/4–1 lb bok choy cut-side down in a single layer; cook 2–3 minutes until blistered. Add 2 tbsp water and a pinch of salt; cover 1–2 minutes to steam-tender. Uncover and cook 30 seconds more; season with a small splash of soy if desired.
6. Serve: Plate glazed chicken with bok choy and the quick cucumber salad. Add 1–1 1/2 cups cooked rice if you’d like a starch.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1–1 1/4 lb whole cooked crab (or pick meat from 1 lb) $9.99 sale ($16.99 reg), 1 lb
• Organic Lacinato Kale 1 bunch, stems removed, thinly sliced $2.79 (1 ct)
• Organic Garlic Bulbs 3 cloves, thinly sliced $1.99 (3 ct)
• Organic Long English Cucumber 1/2 cucumber, diced (optional quick side) $2.49 each
• Simple Truth Organic® Baby Dill 1–2 tbsp chopped (optional but great) $2.49 (0.5 oz)
• Pantry: olive oil 3 tbsp
• Pantry: butter 1 tbsp (optional, for richness)
• Pantry: lemon 1 (zest + 2 tbsp juice)
• Pantry: chili flakes 1/4 tsp, or to taste
• Pantry: salt to taste
• Pantry: black pepper to taste
• Optional starch: crusty bread or cooked pasta Bread for dipping OR 4 oz dry pasta (spaghetti/linguine)

Instructions

1. Prep the crab: If using whole cooked Dungeness crab (1–1 1/4 lb), crack and pick the meat. Aim for about 6–8 oz meat total for 2 people. Keep chilled while you cook.
2. Prep the kale: Strip leaves from 1 bunch lacinato kale and thinly slice. Thinly slice 3 garlic cloves. Zest 1 lemon and squeeze 2 tbsp juice.
3. Optional starch (choose one): If making pasta, boil 4 oz dry spaghetti/linguine in salted water and reserve 1/4 cup pasta water. If using bread, warm it in the oven while you cook (350°F for 5–7 minutes).
4. Sauté the kale (stovetop): Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced kale with a pinch of salt and 2 tbsp water; cook 4–6 minutes, tossing, until tender and glossy. Season with black pepper. Transfer kale to plates.
5. Make the crab garlic-lemon oil (stovetop): In the same skillet, lower heat to medium. Add 2 tbsp olive oil (and 1 tbsp butter if using). Add sliced garlic and 1/4 tsp chili flakes; cook 60–90 seconds until fragrant (don’t brown the garlic).
6. Warm the crab gently: Add picked crab meat, lemon zest, and 2 tbsp lemon juice. Toss just 30–60 seconds to warm through. Taste and add salt carefully (crab can be salty). Stir in 1–2 tbsp chopped dill (optional).
7. Serve: Spoon the hot crab mixture over the kale. If using pasta, toss pasta in the pan with a splash of reserved pasta water, then top with crab (or mix it all together). Serve with warm bread for dipping in the garlicky lemon oil.